How successful are you with baking? And now – how successful are you with paleo baking??
My paleo baked sweets suck. I mean not all the time, but there is definitely lot of trials and errors. Cooking is so much easier. Right? Without all the weighing and measuring… But fortunately sometimes my baking efforts would bear the fruit. Like with this Chocolate Banana Protein Loaf which is foolproof and simple, yet very satisfying.
I wouldn’t post it if wasn’t edible. And trust me, I would know. My husband is the sweetest guy, but he does not show any mercy when it comes to my paleo baking. Yesterday I tried to use flax-seed flour (which is great for cooking) to make some chocolate cookies. And they came out just perfect (looking). The outward appearance was beautiful, the texture was exquisitely gooey, exactly what I wished for. And then came the taste which was plainly horrible. My man said that they taste like chocolate fish cakes. That’s probably not something you would like to have with your afternoon tea. But I won’t give up on the flax-seed, I promise you’ll see a sweet recipe here one day. Just don’t know when.
So to improve my output and otherwise a nice afternoon I made the Chocolate Banana Protein Loaf.
- 2 ripe bananas
- 150g almond flour (about 5,3 oz)
- 1 scoop of chocolate protein (I used GoNutrition Paleo Protein)
- 3-4 tbsp raw cocoa powder
- 3 tsp stevia or 5 tbsp coconut sugar
- ½ tsp baking soda
- 2 tbsp chia seeds
- 3 eggs
- 200 ml of homemade Brazil nut milk or store-bought nut milk
- 4tbsp coconut oil, melted
- 5 tbsp seeds of your choice (optional, I used hemp seeds without shell)
- Put the bananas in a bowl and mash them with a fork.
- Add in all the dried ingredients and stir lightly.
- Break the eggs in and pour the nut milk and coconut oil (melted, but not hot). Beat the mixture properly with a whisk. It shouldn't be too runny, so if you find the mixture very watery, add a bit more coconut flour which absorbs the liquid.
- If you would like to make the loaf a bit more nourishing, you can mix the seeds in at the end gently.
- Put the mixture into a small greased baking dish and place in preheated oven on 175 °C (about 350 °F) for 40 minutes. The coconut flour won't raise much, it's more dense and wet than classic flour.
- Take the loaf out of the oven and let it cool. Serve on it's own or with a favored jam or nut butter.